Healthy family recipe: Pumpkin spiced baked oatmeal muffins
Try baking these delicious fall inspired oatmeal muffins on the weekend and have them ready-to-go for the weekday morning rush.
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Always in a rush in the morning but want to have a healthy breakfast? Try baking these delicious fall inspired oatmeal muffins on the weekend and have them ready-to-go for the weekday morning rush. Oats are a whole grain that contain fiber and protein to help keep you satisfied until lunchtime. The pumpkin puree is rich in Vitamin A which is important for eye health! The cinnamon and nutmeg add a warm spice flavor that will keep your home smelling delicious for days. Option to omit the egg and use ground flax seed instead which provides vital and heart healthy Omega-3 fatty acids.
Pumpkin Spiced Baked Oatmeal Muffins
Ingredients
1 cup pumpkin puree (not pumpkin pie filling)
2 cups rolled oats
3/4 cup milk (can use low-fat or unsweetened almond or soy milk)
2 eggs or 2 tablespoons ground flax seed to make "flax eggs" *see below
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
¼ cup pure maple syrup
¼ cup canola oil
½ cup chopped pecans (optional)
Non-stick cooking spray (preferably canola oil spray) or instead use paper baking cups
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Line standard muffin tin with baking cups or if not using, spray pan with non-stick cooking spray.
Whisk eggs in the bowl with milk and pumpkin puree. *If using flaxseed, stir together the ground flaxseed with 6 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like.
Add remaining ingredients to the bowl and stir well to combine.
Divide batter into 12 cups and bake until firm and lightly golden, approximately 20-25 minutes.
Serve warm or allow them to cool and store in an airtight container in the fridge for up to one week.
Makes 12 cups